Why You’ll Love Cauliflower Fried Rice Recipe
It’s quick and easy — ready in about 30 minutes.
It’s packed with veggies but still hearty enough for a full meal thanks to eggs, mushrooms and edamame.
The flavor is bold: kimchi gives it spicy‑tangy funk, ginger and garlic bring freshness, sesame oil and tamari add rich umami.
It’s a clever low‑carb and gluten‑free alternative to regular fried rice, while still delivering in texture and taste.
You can top it with a fried egg or tofu for extra richness or protein, making it versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rice vinegar
tamari
toasted sesame oil
avocado oil
shiitake mushrooms (stemmed and sliced)
1 large carrot, diced
sea salt
garlic cloves, chopped
fresh ginger, chopped
chopped kimchi
cauliflower head, “riced”
scallions, chopped
eggs, beaten
frozen edamame
fresh lime juice
optional toppings: fried egg, sesame seeds, microgreens, sriracha
Directions
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In a small bowl, mix together the rice vinegar, tamari, and sesame oil. Set aside.
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Heat the avocado oil in a large nonstick skillet over medium heat. Add the mushrooms, diced carrot and sea salt; cook, stirring occasionally, for about 8 minutes until the vegetables are softened.
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Stir in the garlic, ginger and chopped kimchi. Then add the riced cauliflower and scallions, stirring to combine.
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Make a well in the center of the pan and pour in the beaten eggs. Scramble them, then mix the scrambled eggs into the cauliflower‑vegetable mixture.
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Add the tamari mixture and the edamame. Cook until the edamame is heated through. Turn off the heat, stir in the lime juice, and adjust seasoning to taste.
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Portion into bowls or plates. If desired, top each with a fried egg. Garnish with sesame seeds, microgreens and serve with sriracha on the side.
Servings and timing
Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
Make it vegan by skipping the eggs and topping with crumbled tofu or tempeh instead.
Swap the shiitake mushrooms for cremini or portobello if preferred.
Use broccoli rice (finely chopped broccoli) instead of cauliflower for a different veggie base.
Add other vegetables like bell pepper, snap peas or zucchini for extra color and variety.
Adjust the heat: add more kimchi or drizzle more sriracha, or use mild kimchi for less spice.
For a nutty crunch, add chopped cashews or peanuts just before serving.
Storage/Reheating
Store leftover cauliflower fried rice in an airtight container in the refrigerator for up to 2 days.
To reheat, transfer to a skillet over medium heat, adding a splash of water or oil if it’s dry, and stir until warmed through. Avoid microwaving too long to maintain texture.
It’s best eaten the day it’s made for optimal texture, but properly stored leftovers still work well.
FAQs
What kind of cauliflower should I use?
You can use either a fresh small head of cauliflower, riced by food‑processor or grated with a box grater, or purchase pre‑riced cauliflower from the store. The fresh riced version tends to hold texture better, but the pre‑riced version works in a pinch.
Can I make this gluten‑free?
Yes — use tamari (which is naturally gluten‑free) instead of soy sauce, and ensure your kimchi is also gluten‑free (some brands may include wheat).
Can I skip the eggs?
Absolutely. For a vegetarian version, skip the eggs or use tofu scramble instead. You’ll still get plenty of flavor from the other ingredients.
What toppings work best?
A runny‑yolk fried egg brings richness, sesame seeds add crunch, microgreens bring freshness, and sriracha gives heat. Use any combination you like based on your preference.
Can I prep parts ahead of time?
Yes — you can wash and rice the cauliflower, slice mushrooms and dice carrots ahead of time, and store them in the fridge. When ready, cook from that point forward for the best texture.
How spicy is this dish?
The dish has a tangy, mildly spicy profile thanks to kimchi and optional sriracha. If you prefer no heat, reduce or omit the sriracha and use milder kimchi.
Can I substitute other vegetables for edamame?
Sure — frozen peas, chopped green beans or even chickpeas can work as alternatives for edamame if you prefer or need to adapt.
What kind of pan should I use?
A large nonstick skillet is recommended since cauliflower rice and eggs can stick. A well‑seasoned cast‑iron pan could also work if you’re careful. Avoid stainless steel unless you’re confident about reheating and stirring without sticking.
How to adjust for more servings?
This recipe serves 4. For more servings, multiply ingredients accordingly and use a larger skillet or separate into batches so everything cooks evenly.
Will the cauliflower get soggy?
To reduce sogginess: avoid over‑loading the pan, cook on moderate heat until vegetables are tender but not over‑wilted, and don’t let excess moisture accumulate. Also, if using frozen cauliflower rice, thaw and drain any extra water before cooking.
Conclusion
This cauliflower fried rice is a smart, flavorful twist on a classic favourite. It brings together veggies, bold seasoning and satisfying components like mushrooms and eggs — all in under 30 minutes. Whether you’re looking for a lighter main dish or a delicious side, this recipe ticks all the boxes for simplicity, taste and adaptability. Try it for your next meal and enjoy how easy it is to love cauliflower rice.
Cauliflower Fried Rice
A healthy, low-carb alternative to traditional fried rice, this Cauliflower Fried Rice recipe is packed with vegetables, flavorful seasonings, and is perfect as a light main or side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired
Ingredients
- 1 small head of cauliflower
- 1 tablespoon toasted sesame oil
- 2 eggs, beaten
- 2 scallions, chopped
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- 1 cup chopped carrots
- 1 cup chopped broccoli florets
- 1 cup shelled edamame
- 2 tablespoons tamari or soy sauce, more to taste
- 1 teaspoon rice vinegar
- Sriracha or chili garlic sauce, for serving
- Lime wedges, for serving
- Chopped cilantro, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Break the cauliflower into florets and pulse in a food processor until it has a rice-like texture. Set aside.
- Heat the sesame oil in a large skillet or wok over medium heat.
- Add the beaten eggs and scramble until cooked. Remove from the skillet and set aside.
- Add scallions, ginger, and garlic to the skillet. Cook for 1 minute until fragrant.
- Add carrots, broccoli, and edamame. Cook until vegetables are tender, about 5 minutes.
- Add the riced cauliflower and stir to combine. Cook for 2 to 3 minutes until the cauliflower is just tender.
- Stir in the tamari and rice vinegar. Add the cooked eggs back to the skillet and stir to combine.
- Serve with sriracha or chili garlic sauce, lime wedges, and garnish with cilantro and toasted sesame seeds.
Notes
- Use a food processor to easily rice the cauliflower.
- Adjust tamari or soy sauce to taste for saltiness.
- Add extra veggies or protein like tofu or tempeh for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 90mg
